Apparatus for conditioning chocolate or the like



-1 1941. E. D. RAPISARDA 2,255,986

APPARATUS FOR CONDITIONING CHOCOLATE OR THE LIKE Original Filed Sept. 4,1937 2 Sheets-Sheet l h- 5 2 2 3 1'1 1 H m I a K ,7T, 3 12 2.9 10 I Egg.2

INVENTOR.

ED WARD o. RAP/SAR/JA ATTORNEY.

Sept. 1941- E. D. RAPISARDA 2,255,986

APPARATUS FOR CONDITIONING CHOCOLATE OR THE LIKE Original Filed Sept. 4,1937 2 Sheets-Sheet 2 INVENTOR. 0 WA RD 0. RA P/SARDA ATTORNEY.

' Patented SephlG, 1941 APPARATUS FOR CONDITIONING CHOCOLATE OR THE LIKEEdward D. Bapilarda, Agawam,

Mass., assimor to Baker Perkins comparmklncq Saginaw, Mich.,

. a corporation of New Yo Original application Se ptember 4. 1937,Serial No. Divided and this application Decembe;- 4, 1939, Serial No.307,871

3 Claims. (01. 257-4) This invention relates to improved apparatus forthe handling and conditioning, or tempering of chocolate or likematerials employed in the manufacture of molded or coated confections,especially well adapted to the practice of my improved method ofconditioning chocolate or like materials described and claimed in mycopending United States application Serial No. 162,560, filed September4, 193.7, of which application this is a division. The term chocolate"as used herein is, however, to be understood to embrace also confectionmaterials, coatings, and other compositions presenting similar oranalogous problems. The difiicultiesin handling these other materials,although not so frequent or I acute, are also effectively overcome bythe apparatus of this invention.

Tempering of chocolate has been accomplished in the past by variousmethods suitable to treatment of small quantities first melting thechocolate by slowly raising the temperature to a point not overninety-six degrees Fahrenheit and then very gradually reducing thetemperature to that desired for coating, about ninety degrees; bymelting the chocolate at a higher temperature, say, one hundred twentydegrees Fahrenheit and very slowly bringing it down to the coatingtemperature, agitating it the while, or by mixing partially-set or"mushy chocolate with warmer melted chocolate to distribute thesolidified fat particles through the mass to produce the desiredcondition and temperature.

icings of various by hand methods, as by sufllciently to cause thecontrol thermostat to in terrupt the heat supply and cause cooling totake place. In other words, the heat added to the mass is absorbed aslatent heat of fusion. Therefore, even though several hundred pounds ofchocolate has been correctly tempered when first put into the reservoir,if that chocolate is used up at the rate of one hundred pounds an hour,several hours will of the chocolate will be subjected to heating orcooling, or alternations of both treatments, and the original conditionof the chocolate will be altered during that period.

My invention overcomes all of the above difliculties in the massproduction of confections by providing a novel apparatus forcontinuously tempering the chocolate immediately before it is dep sited.

Other features and objects of the invention appear in the followingspecification and are illustrated in the accompanying drawings, inwhich- Fig. l is a vertical cross-section through chocolate enrobing ordepositing apparatus according to the invention, showingdiagrammatically choc- With the apparatus heretofore employed forhandling large quantities of chocolate, proper tempering has not beenattained, or when a supply of properly tempered chocolate has beenplaced in the enrober tank it has lost its temper by the time it hasbeen deposited. in the enrobing apparatus generally used, for example,up to a thousand pounds of molten chocolate is held in a olate temperingmeans and the controls therefor;

Fig. 2 is a diagrammatic vertical cross-sectional view of a modificationof the apparatus of Fig.

Fig. 3 is a top plan view partly in section of the reservoir of Fig. 1,showing the agitating and impelling means of the invention;

Fig. 4 is a vertical cross-section through the reservoir, taken alongline 4-4 in Fig. 3, showing the agitator and impeller means in sideeleva-' 36 tion;

Fig. 5 is avertical section through a spoke of the agitator, taken alonglines H of Fig. 3; Q

40 line l8 of Fig. 3.

temperature-controlled reservoir and drawn from continuously for coatingcenters or depositing in molds. In these earlier reservoirs it has beensought to maintain the initial proper temper of chocolate by holding itin the reservoir at a definite temperature, say, ninety degrees,Fahrenheit, and by providing thermostatically-controlled means foralternately heating and cooling the walls of the reservoir and conduitto maintain that temperature. I have found that thus con-- trolling thetemperature only of the chocolate is unsatisfactory, and can not beotherwise, since during any period of heating most of the highervmelting fat fractions must be entirely molten Referring to the drawings,particularly Fig. 1, an open-mesh, or perforated conveyor l, showndiagramamtically, carries confection-centers, biscuits, or otherarticles to be coated past an enrobing outlet or nozzle lia of knownform, also represented diagrammatically. Coating material, such as thechocolate of the instant description, is poured curtain-wise over thegoods, the surplus draining through the conveyor into a supply tank 2beneath the enrobing nozzle. (In molding solid confections, the conveyori will carry mold pans beneath suitable valve controlled nozzles atIla.)

The tank or reservoir 2 is cylindrical in form, of

. suiiicient size to hold a substantial amount of before the sensibleheat of the chocolate can rise 6 chocolate, and (see Fig. 3), isprovided with outelapse during which time the bulk lets 3, in at thebottom or the jacketed vertical side wall 4. A hollow center post 6projects vertically from the bottom 6 above the highest level of thechocolate to support an agitator, described hereafter, and enclose itsdriveshaft and journals.

The side wall of the tank 2 of Figs. 1 and 3 is equipped for heating toa predetermined temperature according to the method of my invention bythe following means. Heating fluid is supplied to the jacketed hollowwall 4 through supply pipe 6 and is discharged therefrom through anoutlet 1. Between inlet 6 and outlet I a helical baille 8 is provided todirect the incoming heating fluid from inlet 6 around the circumiferenceof the jacketed wall 4 in a helical path to the outlet 1, so that directflow between the inlet [and outlet is prevented and heat is distributedevenly over all parts of the face of the inner wall.

The circular bottom 9 of the container is jacketed for cooling over itsentire horizontal area and for a short distance up the side wall of thereservoir. An inlet II is connected to a source of cooling liquid, whichmay conveniently be a city water supply. A spiral baiiie l2 deflnes aspiral duct from inlet I. hear the center to an,

outlet I i at the periphery oi the iacketed bottom ,member, to insureuniform cooling of the entire bottom area.

The temperature of the side wall and bottom of the reservoir arecontrolled and regulated in accordance with the method here outlinedbriefly. The bulk of the chocolate in the tank 2 is kept at an evenpredetermined temperature by contactwith the heated sidewall 4, whileits bottom layer is cooled by contact with the bottom portion 8 of thecontainer. The cooled chocolate is, by means to be described, removedcontinuously from the bottom and is discharged through the outlets 3 andla to a conduit i4 leading to the enrobing or depositing nozzle. Theheat of wall 4 is regulated by controlling in known manner thetemperature or volume, or both, of the heating fluid supplied throughinlet pipe 6. For purposes of illustration, Fig. 1 shows.diagrammatically a thermostatic mixing valve ll of known i'orm connectedtothe supplyp pe it. Hot and cold water are supplied to the valve ll bypipes II and II, respectively.

Mixing valve i1 operates in known manner'in response todimes in fluidpressure communicated through a duct 20 from a-thermostat 2i to :varythe proportions 01' hot and cold water supplied to the jacketed wall 4.The thermostat 2| islocated in the conduit it close to the outlet 3,

so that it increases or decreases the temperature of the wall 4in-response to changes in the temperature of the chocolate.

' An adjustablefcentrol 2la (shown diagrammatically) permits adjustmentor the temperature of the heating fluid supplied to the jacket 4 4, tovary the temperature of the material in reservoir 2. Thus the apparatusis. adapted to handling chocolates or other materials of various.

compositions and p fl- The flow oi water into the jacketed bottom I maybe adiustedmanua y by valve means not shown, according ,to the temprature of the watersuppt! at a-gisen time, sothat the. chocolatewhich-lamest! past thermostat II at a unuomi ratewiiib cuied to adesired temperature inaccordance with; the method to be described.Sinceduringa given day or working period, the city water vary m teriallyin its temperature, no automatic regulation temperature or volume of thecooling'water need ordinarily be provided. c

In adjusting the supply of cooling water it is desirable to reduce itsflow to the minimum, consistent with normal variations in its volume ortemperature, necessary to cool the chocolate to 7 With the coolingeffect of bottom 9 thus minimized, only a minimum of heat will berequired at wall 4 to maintain a dethe desired point.

cold water to valve 24. The temperature of the warm water delivered bymixing valve 24 is controlled by a thermostat 26 which is located inconduit ii at a point beyondthe heated jacket l4, and which is connectedto actuate the mixing valve by a fluid pressure line 25.

The temperature of the heating jacket I4 is adjusted by a manual control241: of the ther- 30 just enough heat will be supplied to jacket l4 toraise the temperature or chocolate passing through conduit It to thedesired temperature for storage prior to depositing and no higher, forinstance, to 90 degrees.

As an alternative to the thermostatic mixing valves i1 and 24 and theirassociated controls, a supply of hot water may be connected to thejacketed walls 4 or i4, and the temperature of those jackets may beregulated by. a thermostatically-regulated flow-control valve governedin known manner by the thermostats 2i and 26 ture and pressure, it ispossible with the use of these valves to regulate satisfactorily thetemperature of jackets 4 and by controlling the c rate of flow only ofthe hot water.

Fig. 2 shows diagrammatically a modification of thetemperature-controlled chocolate receptacle and conduit. In thisapparatus the side heating resistors 4a arranged and interconnected inknown manner to apply heat evenly over the wall area. The resistors 4a,indicated diagrammatically, are connected in a circuit 21, which in turnis connected to a main power line 24. The ilow of heating current'to theresistors 44 is governed as in the fluid-heated apparatus of 2. Athermostatic switch 26 of known kind is located in conduit i3 adjacentthe outlet from V govern the supply of electricity to resistors 4a. Anelectric conduit heater. Ila operates and is controlled similarly to thejacketed heater I401 Fig. l. The resistors of heater |4a are supplied 7with current from a circuit '30, which in turn is connected topowerline22. The current supplied to the heater is governed by a thermostaticswitch ll connected in circuit 34 and located in conduit is beyond theheating zone. 7 The operation of the apparatus of Fig. 2 is mostaticvalve 24. The thermostat 26 is located and the thermostatic valve isadjusted so thatlocated and arranged as shown. Given a supply of hotwater at a reasonably constant temperawall of the tank 2 is providedwith electrical Fig. 1, by the-temperature of the chocolate leaving thecooled jacketed bottom of the receptacle the receptacle. and isconnected in circuit 21 to chocolate in the container 2 to maintain itshomogeneity and distribute heat through it uniformly, and removes cooledchocolate continuously from the bottom of the receptacle and pumps itthrough outlet 3 and conduit l3 to the depositing nozzle l3a. While thisimproved agitator and impeller is particularly adapted to practice ofthe method of my invention, it may also be employed advantageously inconfection conditioning apparatus of earlier types, and may also be usedwherever heavy viscous fluids or mixtures must be stored and mixed in areceptacle and discharged continuously therefrom.

Referring to Figs. 1, and 3 through 6 oi the drawings a cylindricalsleeve or hub 32 is journaled in bearings 33 at the top of the centerpost 5. It forms the subject-matter of my copending application SerialNo. 399,312, filed June 23, 1940. l

The hollow hub 32 encloses the center post 5 and at its bottom carriestwo radial arms or spokes 34, which extend tangentially from thecircumference of the hub,32. At its outer end each spoke 34 carries avertical scraper 35, which at its outer edge travels in close proximityto the inner wall of the receptacle. Blades 35 are set at an angle tothe side wall 4 to stir the heated chocolate horizontally inwardly ofthe receptacle to mix it with the mass of chocolate. Their verticalleading edges also act to raise the chocolate and spread it on the faceof the wall.

Spokes 34 at their outer ends carry a circular rim 33, which is T-shapedin cross-sectiom'as shown in Figs. 3 and 6. The outer portion of thehorizontal web 336 of the rim and its verticalweb 360 co-operate withthe side wall and-the bottom of the tank 2 to define an annular channel39 extending around the circumference of the receptacle. Each spoke 34is provided at its-rear- .ward edge with a scraper blade 37 (see Fig. 5)

adapted for scraping engagement with the bottom 9 of the receptacle.Each spoke is U-shaped in transverse section throughout its length todeline an inverted channel 38 and the leading edge of each spoke isspaced from th bottom of the receptacle approximately one-half inch, sothat the forward edge will just clear the cooled bottom layer ofchocolate. The inverted U-shaped channel 38 of each spoke 34 opensthrough vertical web 36a of the rim to communicate with thecircumferential channel 39.

Just ahead of the juncture of each channel 38 with channel 39 a stop 40,40a is fixed to the rim 36 and formed and positioned to block off thechannel 39, dividing it into two semi-circular portions 39a and 39b. Theleading face of each stop 40 is beveled tangentially to the outerperiphery of vertical web 36a, so that it is adapted to engage anddisplace outwardly either of two hinged gate valves 4| and 4h: atoutlets 3, 3a (see Fig. 3). Each gate valve is pivoted ona vertical axisand is urged yieldingly inwardly by spring means, not

shown, so that it bears against the outer periphshaft 42 is coupled to areduction gear 43 driven by'a motor 44 of known kind.

In operation the agitator and impeller assembly are driven clockwise inFig. 3, causing the blades 36 to stir the mass or chocolate in thereceptacle continuously away from the heated side wall. At the same timethe scraper-blades 31 on spokes 34 continuously remove the cooled lowerlayer of chocolate from the bottom 3 of the receptacle and gather itinto the U-shaped channels.

Rotation of the tangential spokes 34 causes the chocolate in channels 33to be deflected and urged continuously outwardly into the'annularchannel 39. As rim 36 and stops 40 revolve they carry with them theoutwardly displaced chocolate in the channel 39 to outlets 3 and 3awhere the gates 4i and 41a direct it through branch ducts into conduit13 through which it flows to the enrobing nozzle or flow-pan |3a (seeFig. 1). The pumping action described is similar to that of a rotarydisplacement pump.

The upper surface of each spoke 34 is faired or streamlined behind itsleading edge so that the chocolate immediately above the bottom layer isdisplaced by passage of the blade with a minimum of mixing action. Thusas the bottom layer of chocolate is removed from the container, the saidlayer next above replaces it and in turn settles into contact with thecool bottom, without being stirred into the hotter chocolate above.

Having-described the mechanical elements of the improved apparatus inits various phases, and their operation, I will now briefly describe itsoperation according to the method of my copending application.

Assuming that the particular chocolate being handled may best be appliedto the goods at 90 degree Fahrenheit, a supply-of previously meltedchocolate at 90 degrees or more is placed in the reservoir 2.Alternatively. solid chocolate may be'initially melted in the tank byinjection of steam or hot water into the jacketed bottom 9.

As described above, heat is applied to the jacketed side wall 4 or 4:1to keep the molten chocolate in the desired uniformly fluid condition,and coolin water is circulated through the bottom 901 the tank. Thetemperature of the side wall is regulated by setting thermostat 2| toproduce a predetermined desired temperature of the cooled mushychocolate leaving outlet 3 after contact with the cooled bottom 9. Thistemperature is preferably as much lower than the enrobing temperature(here 90 degrees) as possible, to insure that the greatest-latent heatof fusion shall be extracted from the chocolate, but not so low as topermit undue freezing of the chocolate on the agitator blades 35 or inconduit l3. With most chocolates I have found that a temperature of fromto 87 degrees is satisfactory.

The thermostat 21, or 29, in Fig. 2, is therefore adjusted, and thevolume of cooling water fiowing to inlet ID of the jacketed bottom 3 isregulated so that the bulk of the chocolate in the tank 2 is held at atemperature of'90 to 92 degrees Fahrenheit. For the greatest economy orboth heating and cooling mediums'the volume of substantial part of itsfat content partly solidlfled, high melting fractions being dissolvedand/or dispersed as minute crystals in the fluid fractions having lowermelting points. Constant motion of the chocolate in channel 38, inannular passage 39, and inconduit l3 keeps the particles small andsuspended so that neither the fluidity nor the smoothness of thechocolate is impaired. In this state the chocolate is impelled throughconduit l3 past the heating jacket (ll or Ila). The thermostat (2B or3|) controlling the heat of this Jacket is adjusted to regulate the heatsupplied to the jacket so that the .chocolate in the conduit will justattain the desired pouring temperature of 90' degrees as leaves theheating zone.

In this condition and at this temperature it flows tothe flow panordepositing nomle Na in known manner. Because ofthe small diameter ofconduit l3, the chocolate travels through it relatively rapidly, andtherefore it is not held at the final. depositing temperature for anyappreciable length of time. It therefore absorbs very little latent heatof fusion, the added heat raising the sensible; temperature of the-fluidchocolate only, without melting'the suspended fat crystals to anymaterial extent.

In enrobing apparatus heretofore available it has been customaryalternately to heat and cool both a supply tank and the associatedoutlet conduit in response to thermostatic control devices to maintain aconstant temperature. Thus during operation the chocolate about to bede-' posited was being either cooled down from a tem-' perature abovethe desired enrobing temperature, or heated up to that point'from atemperature only slightly lower. This alternation of heating'and coolingwas due to the lag inherent in thermostatic equipment, and aifected thechocolate as follows: Assume that the sensible heat had risen to 91degrees, causing the thermostat to turn oi! the heat supply'and turncoolingmedium into the tank and conduit Jacket. The chocolate-wouldswiftly drop in temperature to 89 degrees, the liquid portions losingtheir heat first, and reducing the sensible heat aifectlower meltingpoints, resulting shortly in the absorption by the chocolate of themaximum amount of latent heat of fusion possible at the pouringtemperature. -Thus eventhough the chocolate was properly tempered whenplaced in thetank, it was. soon de-tempered by the continued heating,and since its temperature was at no time lowered materially below 90degrees, the desirable. solid fat particles originally present werenever recrystallized.

- Furthermore, in the previous apparatus, in order to effect thequick-acting close control of temperature desired, it was necessary toprovide means for alternately cooling and heating any given receptaclewall or conduit jacket, wherein temperature control was to be eflected.Thisnecessitated the-provision of automatic thermostatically'controlledmeans for regulating both the flow of a heating medium, such as steam,

and a refrigerated cooling medium, such as ice water, with a resultantcomplexity of thermo-' stat and valve equipment entirely avoided in myimproved apparatus.

In the apparatus here described it is necessa y to provide heating meansonly for the vertical wall of the storage receptacle and for theconditioning Jacket on the conduit i3, together with two thermostats andassociated valves or switches tocontrol the application of heat only inthese places.

Because the heating, cooling, and reheating" are performed in separatezones, it is not necessary to providermeans for rapidly cooling orheating any part of the apparatus to widely differing temperatures.Since the bulk of the chocolate in the receptacle is warmed to aconstant temperature at or only slightly above thedesiredtemperature'for use, and since the heating surfaces are never cooled,heating medium need not be supplied iii-large quantity or at hightemperature. Similarly, since only a small proportion of the totalvolume 'of the chocolate is cooled at any one time, and the coolingsurface is never heated, the inexpensive moderately cool water availablein public water systems may be used. A substantial saving is thusefiected in reduced heating and cooling costs over the earlierused'apparatus for conditioning chocolate.

While I have shown and described 'a specific apparatus particularlyadapted to the conditioning of chocolate, the apparatus may be modified,

or it may be used for materials other than chocov late, withoutdeparting from the invention. j 7

Finally, the apparatus shown and described may be used advantageouslyfor treating confection materials other than chocolate. Fondantcomprising sugars of diiferent crystallizing prop erties may be treatedto prevent grainin'g or sandy texture. Azitating and initial coolingofsuch material to a point below the solidification temperature, withsubsequent brief reheating to the desired depositing temperature inaccordance with the invention serves to remove latent heat ofcrystallization, which otherwise slows the cooling process andencourages the formation of large sugar crystals. 1

Icings and sugar coatings bon bons, consisting of a. mixture of.powdered used for biscuits and sugar and fat, present the same problemas chocolate, and my apparatus is useful 'in treating such materialsalso. With this last class of material the range of temperaturesemployed at the diii'erent steps in the process may be selected in eachcase to suit the range of melting points characteristic of theparticular fat employed.

Having thus described my invention, what I claim and desire to secure byLetters Patent is:'

1.- Apparatus for conditioning chocolate and the like comprising incombination-a cylindrical reservoir having upright side walls and acircular bottom, outlet means from the reservoir adjacent the bottom,means for heating said side walls, means for cooling said bottom,agitator means and pump means for removing cooled chocolate from saidbottom and impelling it through said outlet, thermostatic means forcontrolling the temperature of the side walls in responseto thetemperature of the chocolate, and conduit means connecting said outletto a point of use of the chocolate, means for applying heat to the wallsof said conduit, a thermostat in said conduit beyond said heating means,and means operable responsive to said thermostat for controllingtemperature 01' said conduit heating means.

2. In apparatus for the storage, conditioning, and depositing ofchocolate or like material, in combination, a reservoir for storing saidchocolate, means for heating said reservoir, a'cooling zone forreceiving chocolate heated in said reservoir, means for supplyingcooling medium to said cooling zone, a conduit leading from said coolingzone to depositing means, and means for impelling chocolate from saidcooling zone to said depositing means, temperature control means in saidconduit adjacent said cooling zone connected to control the heatingmeans of said reservoir to maintain the temperature of the chocolatetherein predeterminedly above the temperature of the chocolate leavingsaid cooling the zone, reheating means associated with said conduitbetween cooling zone and said depositing means, and temperature controlmeans in saidconduit beyond said reheating means and conthe bottom iscooled, and the rim of said agitator carries blade means positioned tostir the upper portion 01' the fluid horizontally inward from saidheated side wall.

EDWARD D. RAPISARDA.

